Ratatouille Tian from 'The French Market Cookbook

Name: Ratatouille Tian from 'The French Market Cookbook
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 600 grams 1/3 pounds eggplants; 8 fresh sage leaves, minced; 3 teaspoons herbes de Provence or a mix of dried thyme, rosemary, basil, and/or oregano; 2 garlic cloves, minced; 6 servings Olive oil for cooking; 120 grams small yellow onions (4 1/4 ounces each), finely sliced; 800 grams 3/4 pounds plum tomatoes; 6 servings Fine sea salt; 600 grams 1/3 pounds zucchini

You can never have too many side dish recipes, so give Ratatouille Tian from 'The French Market Cookbook a try. This gluten free, primal, and whole 30 recipe serves 6. One serving contains 200 calories, 4g of protein, and 15g of fat. Head to the store and pick up a mix of thyme, onions each), sage leaves, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.

Instructions

An hour before you plan to cook, salt the eggplants to remove any trace of bitterness: using a mandolin slicer or very sharp knife, cut the eggplants crosswise into 1/8-inch (3 mm) rounds.

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Eggplant

Salt

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Knife

Put them in a colander, sprinkle with 1 teaspoon salt, and toss to coat.

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Salt

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Colander

Let rest for 1 hour to allow some of the moisture to be drawn out of the slices. Pat dry with a clean kitchen towel.

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Kitchen Towels

Transfer to a bowl and sprinkle with 1 teaspoon of the herbes de Provence.

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Herbes De Provence

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Bowl

Cut the zucchini and tomatoes crosswise into 1/8-inch (3 mm) rounds.

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Tomato

Zucchini

Place in two separate bowls and sprinkle each with 1/2 teaspoon salt and 1 teaspoon of the herbes de Provence.

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Herbes De Provence

Salt

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Bowl

Preheat the oven to 350° F (175° C).

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Oven

Lightly oil an 8×10-inch (20×25 cm) glass or ceramic baking dish. Scatter the sliced onions evenly over the bottom.

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Onion

Cooking Oil

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Baking Pan

Sprinkle with 1/4 teaspoon salt and a touch of olive oil.

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Olive Oil

Salt

Arrange a row of overlapping tomato slices along one side of the dish. Pack them in tightly so that they are almost upright.

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Tomato Slices

Sprinkle with a little sage and garlic. Follow with a row of overlapping eggplant slices and then a row of zucchini slices, sprinkling each with a little sage and garlic as you go. Repeat the pattern until you’ve filled the dish and used up all the vegetables, packing the rows of vegetables together very tightly. If you have vegetables remaining at the end, slip them among their peers to flesh out the rows that seem to need it.

Ingredients you will need

Vegetable